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Jambalaya

This post is part of a series this week on New Orleans cooking in honor of Mardi Gras.

1 large onion, chopped

1 green pepper, chopped

2 ribs celery, chopped

4 large cloves garlic, minced

oil

2 c. rice

1 (15 oz.) can pureed tomatoes

1 lb. kielbasa, sliced

3 1/4 c. chicken broth

Salt to taste (skip if using chicken bouillon)

1/8 tsp black pepper

1 tsp. thyme

Pinch allspice

Chopped green onion and parsley

In a large skillet heat the oil and add the onion, bell pepper, and celery. Sauce until starting to cook. Add the garlic and rice and cook, stirring, until the rice is coated and starting to color.

Stir in the tomato puree and cook, stirring, until it too coats the rice. Add the broth, pepper, thyme, and allspice. Bring to a boil. Cover the pot and reduce the heat. Cook, covered, for about 10 minutes. Stir the pan, scraping the bottom, and re-cover the pot. Keep cooking until the rice is tender and the liquid is absorbed.

As a self proclaimed food nerd I've put quite a bit of effort in to my study of other cultures cuisines. What stared as simple curiosity led to an in depth search to learn more. I've been lucky enough to traveled some in my life, across the US and some stops in Europe, Asia, and the Middle East.

This endeavor was formalized with this blog but it started quite a long time before that. I wanted a portfolio to chronical what I was learning. I wanted to have something to show. That's the trouble with food as a hobby, you eat your creations.

If you see something you like please leave a comment! If you have any suggestions of dishes to try email me at Queen.Reddd (at) gmail.com. I would love to hear from you.